Duck Fat Gaufrettes with Caviar

It may have a fancy sounding name but this easy recipe is anything but stuffy. We playfully call this our version of "fish & chips." Light, crispy potato chips fried in duck fat become the perfect perch for cool crème fraȋche and briny caviar.

Ingredients

Preparation

Prepare a small bowl of cold water with a few ice cubes. Using a mandolin with a waffle-cut attachment, slice the potato as thinly as possible, turning it 90 degrees after each pass to create a waffle pattern. Carefully place each slice into the ice water.

In a medium skillet set over medium heat, melt the duck fat. Carefully pour in canola oil and raise the heat to medium-high.

Remove the slices from the iced water and thoroughly blot dry with paper towels.

When the oil temperature reaches about 375 degrees F, fry the potato slices, working in batches and turning once, until golden and crispy, 2 to 3 minutes.

Using tongs, carefully transfer the chips to a paper towel-lined baking sheet and season with salt. Repeat with the remaining potato slices.

To serve: Top each chip with a dollop of crème fraîche and crown with chilled caviar.

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